Here's everything worth knowing about red burgundy wine and how to pick it, what it is, how to store it, and what to use instead, plus 17 recipes to cook tonight.

What is red burgundy wine?

Red Burgundy wine is simply the red version of Burgundy, the dry red made from Pinot Noir grapes in the Burgundy region of France. The "red" distinguishes it from white Burgundy, which is Chardonnay.

It is dry, not sweet. Expect cherry fruit and bright acidity over an earthy edge.

In recipes it behaves exactly like any dry red, so see burgundy wine for the full picture. That bright acidity makes it a natural for slow braises and pan sauces.

How to Use It

Red Burgundy goes into the same long-simmered dishes as any dry red. It deepens beef braises and sauces, as in Burgundy Beef Stew and Burgundy Shallot Sauce.

It also adds backbone to ground-beef dishes like Burgundy Burgers and Hearty Burgundy Meatballs. The wine cooks down with stock so its acidity tenderizes the meat and its flavor concentrates.

Substitutes

Any dry red wine works in its place: another Pinot Noir for the closest match, or a Merlot or dry red blend for a touch more body. For an alcohol-free version, use beef stock with a teaspoon of red wine vinegar to restore the acidity.

Buying and Keeping It

Buy an inexpensive dry red; a fine bottle is wasted in a braise. Once opened, table wine fades within a few days, so recork it and refrigerate it, then use it within three to five days before it turns sour.

Quick facts

In Chinese

勃艮第红葡萄酒

British (UK) term

Red burgundy wine

en français

Vin rouge bordeaux

en español

vino rojo burdeos

Recipes using red burgundy wine

There are 17 recipes that contain this ingredient.

All 17 recipes